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Disfrutar

Lunch at Disfrutar

The Restaurant

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Disfrutar

Disfrutar is designed to represent “a day in Barcelona.” You enter a busy space filled with vibrant colors, strong lines and a variety of materials. Then you walk through a narrow corridor made of ceramic tiles, passing by the heart of the restaurant, the kitchen. The corridor opens up to a bright, airy dining room complete with skylights, and leads you to a serene patio oasis.

I could spend days and days just observing and shooting the different angles, colors and lighting.

Bar at Disfrutar

Bar at Disfrutar

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Ceiling at Disfrutar

Kitchen at Disfrutar

Kitchen at Disfrutar

Back patio at Disfrutar

Back patio at Disfrutar

Back dining room at Disfrutar

Back dining room at Disfrutar

Back dining room view of kitchen at Disfrutar

Back dining room view of kitchen at Disfrutar

Restroom at Disfrutar

Restroom at Disfrutar


The Meal

Disfrutar Classic Menu

Disfrutar Classic Menu

It is very difficult to pull off molecular gastronomy without it seeming too forced or showy. Sometimes molecular food is presented as if they are performing a science experiment demo at your table, explaining how everything was created, and by then I am lost and just want to eat.

In a world where we know everything about every dish before we set foot inside, this is an example of how strongly I feel that mystery (and trusting the kitchen) still has to remain in the dining world. But it’s also important for the kitchen to have purpose in using certain techniques and not just presenting to follow a trend or for a short-lived reaction.

Frozen Cocktail with Passion Fruit, Rum and Coffee

Frozen Cocktail with Passion Fruit, Rum and Coffee

 

The Beet That Comes Out of Land – The bowl of “dirt” is shaken and the hidden Beet surfaces. It was light in weight and had the texture of a flaky styrofoam but with a beautiful rich beet flavor coming through as the beet crumbled then dissolved in your mouth.

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The Beet That Comes Out of Land. The bowl was shaken to reveal the beet meringue.

Lychee and Roses with Gin – The petals are centered by a frozen lychee. You lift each petal to your mouth and suck in the water drops, which are tapioca gel bubbles made of gin. They pop then release the flavor in your mouth and you are left with this gentle infusion of both the flavor and aroma of a floral cocktail. It is a magnificent, delicate, sensual experience.

Lychee and Roses with Gin

Lychee and Roses with Gin

Salted Candy Walnuts with Mango, Tonka Beans and Whisky

Salted Candy Walnuts with Mango, Tonka Beans and Whisky

“Multipescadito Frito” with Fresh Trout Roe

“Multipescadito Frito” with Fresh Trout Roe

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‘Disfruta de la aceituna’ 1) Liquid spheres of olive oil and orange wrapped in cocoa butter shell. 2) Honeysuckle with citrus “nectar.”

Idiazabal Frozen Smoked Cheese Biscuit with Apple Juice and Celery

Idiazabal Frozen Smoked Cheese Biscuit with Apple Juice and Celery

Plating the Crispy Egg Yolk

Plating the Crispy Egg Yolk

9/14 This is an example of a full course presentation at Disfrutar. Elements of surprise and whimsy are hidden in boxes or served on objects that aren't plates. Something may look a certain way, but the flavors are unexpected. A course could be a few bites or multiple dishes choreographed as if an act at the theater. _ I keep notes for different cities and try to learn enough to decide where to go, but not too much so I am able to experience the meal the way it was intended to be. _ Everything happens so fast at a meal like this. You want to savor each bite while trying to understand and process everything that is going on. You want to store the memory of the flavors and textures as well as the visual presentation. All your senses are kicking in and after a while you learn that balanced flavor with good ingredients and strong technique are essential for theatrics to work. When everything comes together, it's quite an incredible experience. _ The mushroom dumpling is revealed while the aroma fills your table, but first you eat the crispy batter filled with runny egg. You move to the egg shell which is filled with an intensely flavored gelatinous mushroom mixture. Lastly, the mushroom dumpling is dunked in mushroom vinaigrette. _ Crispy Egg Yolk with Mushrooms Gelatine and Mushroom “Dumplings” @disfrutarbcn | Barcelona | 08/18/16 #loustejskal_disfrutar #loustejskal_barcelona

A post shared by Lou Stejskal (@loustejskal) on

Crispy Egg Yolk with Mushrooms Gelatine

Crispy Egg Yolk with Mushrooms Gelatine

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Crispy Egg Yolk with Mushrooms Gelatine. An intensely flavored gelatinous mushroom

Mushroom “Dumplings”

Mushroom “Dumplings”

Corn Tart with Foie Gras

Corn Tart with Foie Gras

Ceviche Deconstruction. Carrot, ahi pepper, white monk fish

Ceviche Deconstruction. Carrot, Ahi Pepper, White Monk Fish

Our Macaroni Carbonara

Our Macaroni Carbonara

Frozen Gazpacho

Frozen Gazpacho

Tomato Polvoron

Tomato Polvoron

Oriol Castro

Oriol Castro

Langoustine

Langoustine “Al Ajillo” with Parsley Foam, Black Garlic and Dried Shrimp “Legs”

Red Mullet with Pork Belly and Eggplant Gnocchi

Red Mullet with Pork Belly and Eggplant Gnocchi

Moroccan Style Pigeon

Moroccan Style Pigeon


Desserts

Mango Sorbet Meringue Sandwich

Mango Sorbet Meringue Sandwich

Cheesecake Cornet

Cheesecake Cornet

Chocolate Peppers, Oil and Salt

Chocolate Peppers, Oil and Salt

Chocolate Peppers, Oil and Salt

Chocolate Peppers, Oil and Salt

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“Tarta al Whisky” Whisky Sour with Lagavulin “16” Islay Single Malt Scotch Whisky. An incredible interactive deconstruction using smell and taste. The alcohol was poured into my hands. I rubbed them together, inhaled the whisky then ate the different parts of the course.

Cotton of Cocoa and Mint

Cotton of Cocoa and Mint

Oriol Castro and Eduard Xatruch

Oriol Castro and Eduard Xatruch

View the entire album and all videos on Flickr by clicking the photo below.

Corn Tart with Foie Gras

Info

Disfrutar | 08036 Carrer de Villarroel 163 08036 Barcelona | 34 933 48 68 96

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